Pom Kir Royal
- 4 sugar cubes or 1 1/ 2 teaspoons sugar
- 4 -8 dashes Angostura bitters
- 20 ounces (2 1/ 2 cups) champagne
- 4 ounces (1/ 2 cup) pomegranate juice (such as POM)
- 4 lemon peel twists
- Divide the sugar evenly among the four champagne flutes.
- Sprinkle 1 or 2 dashes of the bitters on top of the sugar.
- Pour 5 ounces (about 2/3 cup) champagne into each flute.
- Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute.
- Drop a lemon peel twist into each drink.
- Serve immediately.
sugar, bitters, champagne, pomegranate juice
Taken from www.foodnetwork.com/recipes/cat-cora/pom-kir-royal-recipe.html (may not work)